Thai Chicken Soup

Chilly Autumn afternoons call for warming soups, and I favour those with arresting flavours. This Thai inspired soup delivers the much loved combination of chicken and garlic, while also offering a touch of extra heat and Eastern elegance courtesy of the ginger and chilli. Finished off with a generous pouring of creamy coconut milk, this dish is every bit as sumptuous and comforting as it sounds; you won’t be disappointed.

A word on preparation before beginning; many cooks choose to finely shred kaffir lime leaves to promote fuller flavour in stocks and broths, however I find the leathery texture unbearable and prefer instead to tear the leaves into large pieces, which can easily be removed at the end of cooking. Let your preferences guide your practice to ensure satisfying results.

Vegetarian or vegan cooks could easily substitute tofu or tempeh for the chicken, replace the chicken stock for vegetable stock and use soy sauce or tamari in place of the fish sauce for a similarly satisfying meal.

Drop the coconut oil into a 2 litre (or 2 quart) capacity saucepan and melt over a medium-low heat. Add the red onion and chilli flakes and continue to fry gently, until the onion softens and the chilli starts to tickle your nose.

Add chicken and cook stirring until lightly browned. Scatter the garlic and ginger over the chicken and fry for a further minute.